Pie 42: The Berwick Rangers Pie

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'A Chippy Pie'
‘A Chippy Pie’

Hello to all my fellow pastry lovers, I hope you had a lovely festive period and that Santa brought you all the pie related gifts your heart desired. It’s been a couple of weeks since the last entry into the Pie of Hall of Fame but we have time to squeeze one more entry in before the bakers of 2013 close their oven doors one last time.

A couple of developments to make you aware of since the last review. Firstly as some of you may or may not be aware I don’t write solely about pies, but try to squeeze out some other football related pieces when time allows me to. These articles have been run primarily through my sister site Leading the Line, and while articles will still appear there from time to time an agreement has been reached with ‘The Football Blogging Awards’ to become a regular contributor in 2014. It will allow me to keep Meat Filled Pastries as a solely independent venture whilst also spreading the word of pie through other channels, something that I wouldn’t be able to do without the support of all you delightful folk that read it.

This brings me on to the second piece of news, for the remainder of the season my stories of pie can be found in the Albion Rovers match day programme. For Meat Filled Pastries to become a part of a fans match day experience is more than I could have wished for when I started this venture but now it’s happened I want more, and in 2014 I hope we will all see the growth of Meat Filled Pastries even further. So if you are interested in my tome of pie and would like me to contribute to your programme, magazine or website just drop me an email or send me a tweet.

So without much further ado, and with the PR Campaign out the way, let’s rate some pie!

Where: Shielfield Park, Berwick Rangers v Peterhead, SPFL League Two

Price: A rather expensive £2, a price that required asking as none was listed for a single pie.  The same price as the ‘Premiership’ pie from Motherwell but more expensive than the Cowdenbeath offering and the various junior equivalents this journey has provided us with.

Presentation: A break from the norm this pie was presented in a polystyrene tray. The reason for the polystyrene tray, you ask? Well this pie did not come from a loan standing pie hut at the side of the ground or from a kiosk in the bowels of the stand but from a chip shop van, a traditional one none the less, one of two conveniently located in the ground. Now this caused a small moment of panic in this pieman’s head, initially because I was unsure how traditional a Fish and Chip Van was at a football ground, but perhaps more pressing was the realisation that there may be no pies to review and as such this blog would have had more padding than Bobby Mann at the end of his playing career. That said I got a pie it was in a polystyrene tray, because usually they would have chips in them, and it came with a medium sized white napkin to mop up any meatfilled spillages. Disaster averted, let’s move on.

Meatiness: This pie was a slow burner on the taste front. On the initial one bite expose the taste, although definitively of pie, was rather underwhelming and I had concerns that this would be confounded to the status of ‘Bog Standard Bisto’. However as each bite was taken the warmth of spice and pepper became more prevalent and by the last bite I found myself wanting more. The meat was well packed inside and not very greasy at all which is impressive considering my suspicions were this was a deep fried pie, but more on that in a moment. Despite the initial concerns of the first bite this was a tasty morsel indeed.

Pastry: This is where my deep fried suspicions really started tingling. The pastry was incredibly golden and the pie lid itself had no hole in the top to let out steam that would be generated in an oven. Then there was the first bite, the pastry didn’t flake but more crumbled and where the pastry had tore away from the main body of the pie it had slightly disintegrated around the edges. It was of no detriment, although the further into the pie you got you became increasingly grateful for the polystyrene tray provided. Once again, just like the filling it was impressive how un-greasy the pastry tasted. If someone at Berwick can tell me if I’m right or wrong on the deep fried factor it’d be greatly appreciated.

Overall: This pie was a pleasant surprise after the obstacles it put in front of itself before its consumption was complete. It was slightly expensive for the surroundings and the fact it came from a chip van was something that caused a bit of initial confusion. The ‘potential’ deep frying left the pie suitably moist and crispy without being over greasy and with a long slow burning flavour of mutton and spice.

Gravy Factor: The marathon pie, remember pie eating is not a sprint, savour every bite and don’t discount it because your first bite wasn’t all your pie dreams were made of.

Another pie down, another five minutes added to the tread next time I’m in the gym. Work commitments mean that next weekends offering will most likely be either the first rugby pie of Meat Filled Pastries journey of pie or from the Scottish Premiership.

Either way, until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

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Pie 40: The Largs Thistle Pie

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'Do you want a flake in yer pie!'
‘Do you want a flake in yer pie!’

‘Christmas Pie, Christmas Pie,

Meat Filled all the way.

Oh what fun it is to have the gravy on my face.’

‘Christmas Pie, Christmas Pie,

Pastry golden brown.

Oh the taste of a brown sauce squirt is by far the best around.’

I was going to apologise for going all festive on you but in reality I’m really chuffed with that. Hello my fellow pie connoisseurs and welcome to another entry into the best football based pie site around. As Christmas comes closer shops across the country are stocking those most festive of treats, mince pie’s, and I am not excited in the slightest. But you’re the Pieman, Mr. Pie, Sir Meat Filled of The Pastry Roundtable, yes these are all true but I have never been partial to a mince pie or the candied peel nature of Christmas desserts. However, this year in the spirit of this here misadventure I am pleased to announce that I now think mince pies are….alright. I still think they have the distinct aftertaste of ear wax but I can munch my way through one in a social surrounding without looking ungrateful at what has been put before me.

Anyway back to the proper stuff and the journey of Meat Filled Pastries’ rolls on to Largs, home of ice cream and Vikings (apparently).

So without much further ado, let’s rate some pie!

Where: Barrfields Park, Largs Thistle v Pollok, West Superleague Premier Division

Price: £1. Amongst the cheapest pies that we have come across on our journey so far.

Presentation: Today’s presentation will be presented in the form of a riddle. It is not as black as night, and neither generous or stingy. I’m not going to give you the answer if you have read enough of these by now you know what I’m getting at.

Meatiness: Unless my taste buds were deceiving me this was not your standard mutton pie. It was a tad disconcerting at first, and to fully get my taste buds around it I required another couple of bites but the filling inside was strong in it’s taste of lamb. There was no taste of pepper in this pie which I think only helped to heighten my initial confusion. After my taste investigations I would say this was a really well seasoned lamb mince pie as opposed to a standard mutton scotch pie. Now with this confusion firmly put to one side I could focus on the other elements for consideration. It was well filled if not a tad uneven, the meat inside had a nice bite that held well but for some reason I felt a slight film of grease forming each time I moved the pastry away. On appearances this was by no means a greasy pie but I wonder if the lack of pepper I usually find in the scotch variety was causing confusion in my pallet. It was certainly tasty but definitely not what I was expecting.

Pastry: This was a crisp golden pastry with a lovely buttery flavour, however it was so crisp that it caused me to roll my tongue around my teeth to check for chips when biting down. In fact, the crucial ‘one bite expose’ you see above had to be doctored a bit as on first bite all I was provided with was a shard of pastry. The pastry though was definitely one of the better efforts I have come across but be warned that your first bite should be taken with caution in mind.

Overall: Disconcertion’s aside this was a tasty pie and as it came in at only a quid it was certainly worth the money paid. The pastry was a little too crisp, it would have been better without the faint hint of grease that accompanied every bite and or my taste an extra peppery kick would have been nice. However there was a good splodge of brown sauce available to provide that flavour boost. Everything tasted good but could have been made even better.

Gravy Factor: Made not with gravy granules, but one of those fancy stock pots. A different take on your standard gravy.

Another pie down, another 10 minutes on the treadmill added to the routine. The plan is to visit next one of the most recognisable names in junior football Auchinleck Talbot but that involves some serious negotiations when I get back into work that I reckon will be doomed to failure. I think we can all agree that Saturday afternoon’s should be spent with pie in hand, scarf round the neck, watching 22 men kick about a synthetic leather sphere especially when you run a site based on the consumption of these meat filled beauts.

However until next time, whenever will that be, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

 

Pie 38: The Lochore Welfare Pie

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'A Pie via Polmadie'
‘A Pie via Polmadie’

 

I know, I know the pie chat from Meat Filled Pastries has been a little sparse the last couple of weeks. Unfortunately somebody doesn’t pay me to talk pie and as such keeping the pennies in the pocket to fund this meaty addiction has had to take priority. I promise you though my love for football and pie has not diminished and I hope your enjoyment of this tour of the best pastry snacks around is duly satisfied by this latest entry. I also had my last blog published on The Football Blogging Awards website and due to the nature of an exclusivity arrangement I couldn’t share the gravy with you until a certain time has elapsed.

Anyway, the title of today’s pie, ‘A Pie via Polmadie’ is a tribute to the elder generation who managed to navigate a supporters bus through every single inch of the south side of Glasgow before safely depositing it onto the motorway that was a mere 3 minutes away from the original starting point 25 minutes later. I salute your many years of support and love your stories of a simpler footballing time but please, please, please the next time the driver asks for help with directions let the youngsters and their technology do the talking.

That said, we made it to Lochore and as such I’m here again, so let’s rate some pie!

Where: Central Park, Lochore Welfare v Pollok, Scottish Junior Cup 3rd Round

Price: £1.20 which is fast becoming the recommend retail price for a scotch pie at Junior football grounds. (If you are wanting a statistical average you will have to stick around until the end of the season.)

Presentation: A medium sized napkin of the white variety. Standard.

Meatiness: This pie was very well filled although a little on the dry side. It had a gentlemen’s whack of pepper which as you will already know is right up my taste bud alley but the taste of the meat itself was struggling to get through. This I think can be attributed to the lack of moisture from the meat itself rendering it a little bland and therefore I was thankful for a generous squirt of that most trusted of tools in your pie first aid kit. Brown Sauce. Adding the moistness required for a truly satisfactory bite and heightening the meaty flavour inside.

Pastry: Caramelised if you are a chef and well fired if you are a baker trying to punt you the roll’s that require a good scraping before you layer on the butter. This my fellow pie fans was a burnt pie. Now previously I have said in some circumstances a burnt pie is perfectly acceptable if the pastry itself is only tarnished. However in this instance the black marks around it were a symptom of a pie that was in general over baked. The all important one bite expose in this instance was more like two as a quick breaking of the crust was required before attempting to bite down. Although it should be said that burning aside the pastry was perfectly serviceable for holding the meat inside.

Overall: A pie that would have benefitted from a couple of minutes less in the oven, something which some of my fellow supporters pie’s had graciously been given. It would have kept the moisture in and meant that pepper kick was spread more lovingly throughout.

Gravy Factor: Blackened Gravy of the Bog Standard Bisto variety.

A pie that I feel that will not live long in the memory for it’s taste but for being another stop in the never-ending pursuit of football pie perfection. The next stop on our journey of pie will take us to Largs Thistle and another junior pie.

But as always, until then, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 36: The Hampden ‘Chicken Curry’ Pie

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This pie is pure filth'
‘This pie is pure filth’

Namaste pie fans and welcome to the latest review from Meat Filled Pastries. This week we get right into the international spirit and take on board one of the more exotic offerings at the home of Scottish Football, Hampden Park.

While the staple of Meat Filled Pastries is pies of the scotch and steak variety there is an equal, if not greater, amount of joy found when a pie doesn’t fall underneath these most traditional of fillings. The ‘luxury’ pie is one that must be offered whilst also taking into consideration the taste buds of your average football fan. While a rabbit and crayfish pie sounds delicious, and trust me it is, you wouldn’t really want one at the football. The idea of eating rabbit is still for some associated with Thumper from Bambi, and for that matter the idea of eating a venison pie will for some forever be associated with that same film’s lead character.

What is the point of this Disney orientated meander of the mind I hear you ask?

Well from my journey so far we have seen The Chicken & Haggis Pie, The Beans, Mince & Tatties Pie and now this Chicken Curry delicacy and I have come to the following conclusion. If you put a full meal into a pie the chances are a football fan will like it, or try it at the very least. Now, there is no facts and figures that I can provide that will prove this theory as accurate. It is more based on the hum of excitement I hear at the football grounds I visit when an interesting new pie is on the menu.

So with our appetites suitably whetted with all this talk of luxury pie, let us not waste any more time, let’s rate some pie!

Where: Hampden Park, Glasgow, Scotland v USA, International Friendly

Price: £3.00. That’s a new highest priced pie on the Meat Filled Pastries pages. Twice the price of a junior football Steak Pie, a luxury contemporary, and 40p more expensive than any of it’s pastry cased rivals at Hampden. This pie has a lot to live up to.

Presentation: The first thing that strikes you about this pie is that is bigger than a standard scotch pie, noticeably so. It comes in a tinfoil case that fits snugly round pie, perhaps too snug as it made it difficult to take that all important first bite as can be seen by the picture above. Also the napkin was one of the smaller plain white variety and as such it became immediately apparent that it was not going to be sufficient for the mess I was about to find myself in. The problems caused by the size of the napkin were highlighted further when the pie was placed in my hand as I spent the walk back to my seat juggling it between my two hands such was the heat coming through.

Meatiness: This was a very meaty pie, it was deep filled, really deeply filled and when also taking into consideration the more generous portion of pie you get for your pounds the £3 cost starts to become a little bit more bearable. Then I took a bite, and my mouth was awash with a molten madness I hadn’t encountered in a pie before. Firstly the filling was piping hot, the chicken chunked into small 1cm cubes adding a lovely texture and bite. But if the temperature of the pie itself was hot the taste of the gravy had you in a spicy haze that no Bovril could quench.

Let me say here that I love spicy food. I have a collection of hot sauces that have been known to make grown men cry but I don’t think the terraces is the place for something with so much punch. It was heady with spice but with had an almost sweet aftertaste on the back of the throat, something that helped to counter the ever increasing inferno in the mouth building as each bite was taken. This was certainly a meaty, spicy treat but a filling fit for the terraces I’m not sure.

Pastry: As previously stated this was a bigger pie than usual and as such had more pastry to encompass the filling. The problem with the bigger pie and the tight fitting nature of it within its tin foil suit of armour was that as soon as you took one bite the lid came off and you were left with a bowl of chicken curry without a spoon to eat it with. I tried the classic ‘pastry as spoon’ technique but as there was no hard upper crust as found in a scotch pie the pastry just flopped under the moisture of the gravy. Instead I had to resort to finger picking my way through it. Not a big problem I hear you say. However once my final scraping of the foil with my turmeric stained fingers was complete I had realised that 22 minutes of the game before me had passed by. A pie should be the side dish to the main meal of football and unfortunately due to the lack of a solid pastry base this wasn’t the case in this instance.

Overall: This pie has left me a tad confused. While the £3 cost is expensive it certainly felt more filling and was obviously bigger to the naked eye. I also thought it was very tasty but ultimately unsuitable for watching a game of football from the stands. The napkin was too small and the pastry collapse created a distraction from the game I had paid to see. I think if I was to have this pie again whilst watching the football I’d want to have it from the comfort of my couch.

Gravy Factor: Spicy gravy but best leave it at home knowing that you have a wonderfully tasty pastry sitting there to warm you after a cold winter’s day.

Another pie down, and another variety added to the list. The next time you hear from Meat Filled Pastries will most likely be a review from Lochore Welfare, weather permitting, as we go back on the junior pie trail.

Until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 35: The Irvine Meadow ‘Steak’ Pie

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'Gushing with Gravy'
‘Gushing with Gravy’

Hello, it’s your friend in pie here and I am once again ready and willing to delve headfirst into another meat and gravy filled delicacy for your reading pleasure.

I have been asked many times why I spend every week sitting down and writing about pie and other than hinting that this started as the result of conversations had over a pint I’ve never really gone fully into it. Well today is the day you get under the golden flaky crust of Meat Filled Pastries as I try and make this journey seem less mad cap than it looks on first appearance.

Firstly I am a massive football fan, I have my teams that I follow, and if you read through the pie reviews I have made so far then you should be able to figure out who they are, but as a rule if there is a game of football to be found, then I’ll be at it. Whether its junior, professional, part-time, international or even the wrongly maligned women’s game. As far as I am concerned the true football experience involves standing (or sitting) at a football ground come rain or shine, something that Gary Neville and his multiple camera views will never be able to replicate.

Now, when you go to so many games of football the natural side effect to this is you eat a lot of pie, and I have eaten a LOT of pie. For many the pie is a quintessential part of the match day experience and since such additional costs like programmes and hospitality packages are rated it seemed odd to me that something so intrinsically linked with football in the UK, and Scotland specifically, did not have a champion of it’s own. I am going to be that champion, and not just for the humble pie but, as a by product, for all the clubs that I visit on my journey. I hope so far you’re happy with the job I’m doing.

Since this journalized adventure has started I’ve consumed 35 pies, gained a bit of notoriety around the terraces as the ‘pie-man’, been on local radio and picked up readers from as far afield as Tajikistan, South Africa and Vietnam whilst also returning to doing some serious writing when not engulfed by the world of pie. It’s been a lot of fun and I’m sure it will be for a long time to come.

With the rationales explained, time to get down to business and review the second pie from Irvine Meadow, and a return to the luxury market with a steak special.

So without much further ado, let’s rate some pie!

Where: Meadow Park, Irvine Meadow v Pollok, West Superleague Premier Divison

Price: Priced at £1.50, much like the Irvine Meadow scotch pie this is slap bang in the middle of the price range expected to be paid at a junior ground for a luxury pie.

Presentation: Wearing the little black dress of the pie world, a medium sized white napkin, the first steak pie not to come within a tin foil case and as such removing any risk of the pastry sticking and the bottom falling out of the pastry base.

Meatiness: Within one bite the meat came gushing out of this pie in all its plentiful glory. This really was a case of the gravy smattering my face. The meat was cut into a mixture of thin ribbons and small chunks adding variety to each bite. The texture of the meat itself was great as you could feel the strands of meat fall apart in your mouth almost instantly. This pie had been cooked with care. The greatest joy of the filling though was the gravy. There was zero risk of calling this pie dry and it was seasoned very well. It was also of the right consistent to stay within the pie without the confines of a tin foil case to support it but still ooze as you bit down on the pastry lid. Lovely Stuff.

Pastry: The pastry had a lovely golden top and the puff hadn’t expanded too much meaning that the all important meat to pastry ratio was well within the acceptable parameters. The pastry round the outside was fine, nothing outstanding but provided the necessary tasting notes a good pie should have. The base collapsed a little due to the volume and the moistness of the filling but nowhere near as much as you would expect. A functional casing for the meaty gold inside.

Overall: This was a delicious pie and I would quite happily have one of these again in a heartbeat. My only criticism, the napkins need to be bigger because you end up getting yourself in a right mess! That mess however was totally worth it.

Gravy Factor: Get me a pastry straw so I can sook up this gravy quicker than an aardvark partying on an anthill.

All in all, an excellent effort and a good overall outing for Irvine Meadow on the pie front, the next pie to hit these pages will most likely be a result of a Tartan Army based misadventure over the weekend.

Until next time though, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 34: The Irvine Meadow Pie

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'One man went to mo, went to mo a pie down'
‘One man went to mow, went to mow a pie down’

‘If gravy be the food of love, let us pie munch on’

That’s right the next entry into the grease smattered pages of Meat Filled Pastries has started with a Shakespearean quote paraphrased from Twelfth Night, Wullie’s ode to cross dressing. A play that spawned the god awful ‘She’s the Man’ starting Vinnie Jones and Amanda Bynes, yet another perky Disney club kid that went a bit bonkers. How I know this film exists and the reason I have seen it twice are something I will never fully comprehend so I think we shall move on.

Luckily, unlike the aforementioned film, this will not be not god awful, this is a pie review and pies are tremendous! We are back on the Junior football trail for the first of 2 taste sensations from Irvine Meadow.

So without much further ado, let’s rate some pie.

Where: Meadow Park, Irvine Meadow v Pollok, West Superleague Premier Divison

Price: £1.20, falling slap bang in the middle of the price range you can expect to pay for a Junior footballing pie.

Presentation: This pie sported the classic medium sized white napkin look. Not a lot wrong with that.

Meatiness: This pie, a standard mutton pie, was nicely flavoured inside. The meat was moist and heated to the temperature where the fat was able to add more flavour. In an ideal world it would have had a twist more pepper but it was perfectly fine without it. My one disappointment was that the meat in the pie was a little sparse. While this was well packed in the centre, round the edges there was space for more to fill, my disappointment is purely down to the fact that I would have liked more meat as it was very tasty.

Pastry: This may have been the best pastry I’ve had so far. The crust was golden brown and had a lovely crisp crunch although as the filling wasn’t as plentiful as I would have desired it took a big initial bite to capture the picture above. That said the pastry was buttery and was seasoned well something that I wouldn’t normally note in the pastry section but felt it significant enough to highlight in this instance. The base held well especially when taking into consideration the meat inside was very moist. The more I consider this pie, the more apparent it becomes to me that the pastry really was the stand out component of this very good meat filled pastry.

Overall: The high praise for the pastry should not mask the fact that the meat inside contributed to make this a delightful meaty morsel. The only tiny fault I could find is that the pie presented to me was a little light on filling but the overall quality was of a very high standard.

Gravy Factor: The kind of gravy you would make on Masterchef and receive the kind of compliment that involves Gregg Wallace making mouth love to his spoon with delight.

Well one Irvine based pie down, one more to go. Next time out it will be another trip into the lap of luxury and a return to the steak pie.

Until then. Go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 33: The Stenhousemuir Pie

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No that's not mood lighting, it was just dark.
Look at the floodlights glisten in the brown sauce. Beautiful.

 

Hello! Do you love pie? I love pie, and that is why I am here once again to get elbows deep in another meat filled beauty.

A few things have happened since my last entry on Meat Filled Pastries. Firstly, I have a shiny new banner header, it’s good innit? I still need to tweak a couple of things but your pie man is now a Pac-man and a big thanks to the person who made my rather crude drawings come to life. Secondly, Meat Filled Pastries made its radio debut as a guest on ‘Nugent4Nil’ on Pulse 98.4′ It was good fun to speak to fellow junior football fans and obviously spread the word of pie. If any of you missed it here’s a link to the show, http://www39.zippyshare.com/v/72429430/file.html‘, I’m on it for the whole hour so no need to skip ahead. You may hear the odd reference to ‘Beastie’ and I think it will be more entertaining if I let you decide who or what he or she may be. Hopefully though a few good things will come out of the back of my appearance and I’m already pencilled in for an end of season review.

How do you celebrate these latest developments I hear you ask. By sitting back, relaxing and reading another story of football based snacking from the ever increasing tome of pie that is Meat Filled Pastries.

So without much further ado, let’s rate some pie!

Where: Ochilview, Stenhousemuir v Rangers, Ramsdens Cup Semi Final

Price: £2 worth of pie, cheaper than some but more expensive the others within the SPFL set up.

Presentation: Simply presented in a medium sized white napkin, sufficient to hold the pie and provide you with a corner to dab your mouth.

Meatiness: I usually find this the easiest part of these reviews to write but in this instance I have very little to say. It was filled well enough but what lay inside lacked any real punch and would have been helped substantially if it was a little warmer. This would have let the fat soften and spread flavour throughout the meat. The addition of a particularly tangy version of brown sauce certainly helped to add some more flavour which was needed. There was nothing wrong with the meatinees of this pie but nothing that left me feeling more than ‘meh’ about it.

Pastry: And the feeling of ‘meh’ continues. The pastry was just there, it lacked any real crispness to give a satisfying bite and was slightly pale in colour suggesting it may have been underdone. One thing of note is that unlike most scotch pies there was no hole on top to let the steam out. That’s right this pie is so boring that this may be the most interesting thing you read about it!

Overall: It was just boring, I had been told of the wonderful steak pies at Ochilview but alas these were not on offer for my consumption. Instead I was left with a scotch pie that, while filling a dinner-shaped hole in my belly, did not result in any great feelings of excitement in my taste buds when going to take the next bite.

Gravy Factor: Made with value gravy granules, it does the job but you find yourself reaching for additional condiments straight away.

I feel like any time I give anything other than a positive review I need to put a disclaimer at the end of it to re-confirm that this is just my opinion. Other people may love this pie, others may not. It’s what this journey is all about, watching football and consuming meat filled pastries. Just like every game of football isn’t a 4-4 thriller nor is every pie going to leave you yearning for more but when the final whistle goes or the final bite is but a distant memory you still love it all the same.

Until next time my fellow pie munchers, go forth and eat pie!

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